Asian-Style Baby Back Ribs

Serves 4

These Asian-style babyback ribs are delicious served hot or at room temperature. For juicy, tender ribs, poach them before placing on the grill to barbeque. This also reduces the fatty content.

2 racks baby back ribs

For poaching

3 tablespoons chopped ginger, (about 3 pieces, 1-inch each)
1 medium head (around 9 cloves) garlic, peeled and chopped
7 cups water or enough to cover ribs
1/2 teaspoon five spice powder

For marinade

10 ounces hoisin sauce
4 tablespoons soy sauce
3 tablespoons ginger root, peeled and diced
4 cloves garlic, peeled and diced
4 tablespoons roasted sesame oil
1/4 teaspoon hot chile sesame oil
1 teaspoon five spice powder
3 tablespoons dry mustard
4 tablespoons dry sherry
2 teaspoons honey

For garnish

12 cilantro sprigs for garnish
2 medium oranges, sliced thinly

To poach, use a pan that will fit the ribs and your stovetop. (Use two pans if you need to.) Place the ribs fatty side down, cover with the poaching liquid mixture and bring to a boil. Reduce to a simmer and cook for 15 minutes. Do not poach at a higher heat or the ribs will be tough.

Cool the ribs in the poaching liquid for 30 minutes then discard the liquid and other ingredients. While the ribs are cooling, create the marinade.

In a medium bowl, mix all the marinade ingredients well. When the ribs are cooled, coat them in the sauce, turning to cover completely. In either a pans or large sealable plastic bags, marinate in the refrigerator for 3 hours or overnight.

Prepare the grill for indirect cooking over a low heat.

Remove the ribs from the marinade; reserve remaining marinade. Cut the rib racks into 4-to-6 rib sections and arrange meaty side up on the grill.

Heat the marinade to boiling for two minutes, then reserve for basting the ribs.

Turn, rotate and baste the ribs with the marinade every 10 minutes, for approximately one hour. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. An instant read meat thermometer inserted in the thickest part of the rib should read 160°F when they are done.

Transfer the rib racks to a cutting board and cut between the bones to separate. Place on a platter and garnish by scattering cilantro sprigs on top and placing the orange slices around the edge. Serve any remaining marinade to use as a dipping sauce.

Recipes

Asian-Style Baby Back Ribs

Serves 4